Discussion

Leftover celery...how do you use it up?

I always get in the position of buying an entire bunch of celery to make soup (I just made 2 kinds over the weekend), but after using the typical 2-stalks per recipe, I still have a huge bunch of celery leftover that goes bad and gets thrown out. I can buy single carrots and onions, but I'm always stuck with celery lying around. What do you all do with the leftover celery? What recipe do you have in your arsenal that will use up half a bunch? Also, please keep in mind that we are just 2 in my household and I don't want to just quadruple a regular recipe and eat it for a solid month - I need a celery-heavy option. Thanks!

You can cut off the tops and stalks, freeze them, and use in soup/stocks or as part of the aromatics for the cavity of any poultry, then roast. I also keep a bag of mirepoix in the freezer for busy days.

I also use it for stock... actually I leave it in my fridge for a few days to see if I'll eat it (and I rarely do for some reason that I think has to do with too many chips in my cabinet), and when it starts to wilt I cut it into smaller pieces and move it to the veggie scrap bin I keep in my freezer. When the scrap bin is full, I make stock.

Also, I found that the leaves are really good cooked in home fried potatoes. I did it on a whim one day and now I do it all the time. Don't use leaves that have been frozen, though, I did that once and it tasted very strange.

That's easy..... we usually have a salad every night. Soooo a couplea stalks get chopped into the mix. Then there's the ever popular stuffed celery to use as an appetizer or snack...I use blue cheese soften with a bit of cream cheese, then sprinkled with paprika. A small plate of carrot , zucchini and celery sticks makes for good lo-cal snacking.There's an Italian vegetable stew called Giambotta which I use as a sort of clean out the fridge soup. Served with a nice crusty bread it's very hearty on these cold winter nights.

Believe me it does. The first time I had it was at the bar at the Chowder Pot in Hartford CT. The only good eats in that establishment. IMO....been serving a shrimp cocktail like that ever since. Not too hard to replicate. I use gin instead of vodka, though.

BTW: celerey does make a nice addition to the tray of shrimp, with the pitcher of BMs right on the tray too.

When you bring it home, wash it off and cut the big end off. Then wrap tightly in foil and put in vegetable drawer. This makes it last a very long time. I also cut some up and leave in a bag in the fridge for snacking. I serve some slices of celery with our dinners as well.